Kohlrabi is the new 'it' vegetable

The Record

Move over, kale. Word has it that kohlrabi is the new, or soon to be the new, "it" vegetable. Don’t know it? A quick introduction: A member of the cabbage family, kohlrabi is an annual vegetable that is good raw and cooked. Looking like a turnip-cabbage hybrid, the low-cal, nutrient-dense veggie has a subtle sweet flavor. Adam Weiss, who for 12 years was executive chef at Esty Street in Park Ridge, says the vegetable reminds him of collard greens, kale, artichoke and Brussels sprouts. He’s cooked with the vegetable numerous times. One quick salad suggestion from Weiss: Peel the vegetable, shave or slice super thin with shaved fennel, jicama and blood orange, and serve with a thinly sliced carpaccio or smoked salmon. "Accenting the natural flavors of kohlrabi is the key to showcasing the true value of this trendy vegetable," Weiss says.

Kohlrabi is the new 'it' vegetable

Move over, kale. Word has it that kohlrabi is the new, or soon to be the new, "it" vegetable. Don’t know it? A quick introduction: A member of the cabbage family, kohlrabi is an annual vegetable that is good raw and cooked. Looking like a turnip-cabbage hybrid, the low-cal, nutrient-dense veggie has a subtle sweet flavor. Adam Weiss, who for 12 years was executive chef at Esty Street in Park Ridge, says the vegetable reminds him of collard greens, kale, artichoke and Brussels sprouts. He’s cooked with the vegetable numerous times. One quick salad suggestion from Weiss: Peel the vegetable, shave or slice super thin with shaved fennel, jicama and blood orange, and serve with a thinly sliced carpaccio or smoked salmon. "Accenting the natural flavors of kohlrabi is the key to showcasing the true value of this trendy vegetable," Weiss says.